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Pita Pockets, Cabbage Stuffed


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  • 1 pound lean ground beef
  • 1 head cabbage, cored and chopped
  • 1/2 onion, chopped
  • 1 cup shredded carrots
  • 1 (4.5 ounce) can mushroom stems and pieces, drained salt and ground black pepper to taste
  • 6 whole wheat pita breads, halved
  • 1 cup shredded mozzarella cheese



Step 1

Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
2. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.


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